I have to tell you that when I started really cooking, one of the things I was most scared to make was pie crust. I’d only heard how hard it was, how bad tough, non-flaky crust can be, how careful you have to be, all that stuff. And I believed it. Wanna know a secret? I think pie crust companies secretly spread these rumors that everyone will screw up pie crusts and that they’re hard and time-consuming to make so you’ll go buy their refrigerated pie crusts. Also, they want you to believe that there’s little difference in taste or texture between those pie crusts and the ones you can make yourself. That is a big, fat lie. Light and flaky pie crusts are so much easier than you could ever imagine!
making the dough
Combine flour and salt in a medium-sized bowl. Add shortening in small cubes.
Cut in shortening (room temperature) until you get pieces that are about pea-sized.
Now, this is where it gets a little tricky, but don’t be scared. Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture.
Very, very gently, turn the dough with your fingers so it gets exposed to the water. You’re NOT mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (it should come together easily but not be sticky).
Wrap in plastic wrap and keep in the fridge until you’re ready to use.
Rolling the Dough
When you’re ready to roll out your pie crust, lightly flour your work surface and place the dough ball on the surface. One of the keys in making pie crust is to handle the dough as little as possible. Don’t freak out TOO much; like I said, this recipe for crust is pretty forgiving, but at the same time, the less you touch it, the more tender and flaky it will be. Starting in the center, roll the dough out into a circle-ish shape, about 1/8″ thick.
When you’ve reached your desired thickness, place the rolling pin in the middle and gently fold the crust over the rolling pin. Lift the dough onto your pie plate
and unfold it (gently; notice a theme here?).
The Edge of Reason
Unless I’m planning on doing something fancy schmancy with my edges, I just run a sharp knife around the edges of the pie plate, cutting off the excess dough. Then I use my thumb and fingers to make kind of a big, wavy edge on the crust, but that’s just how I do it; there are lots of pretty pie edges.
Pre-baked Crusts
Sometimes a recipe will call for a pre-baked crust. Some people place “weights” (either little balls specifically designed for this purpose, or even dry beans) in the pie to keep it from puffing and shrinking, but I’ve found that with this recipe, I don’t need them. Just prick the bottom of the crust with a fork and bake at 450 for 10-12 minutes or until golden-brown.
Double Crusts
Sometimes you’ll need or want a lid on top of that pie. Just double the recipe for the crust and cut the dough in half, using one part for the bottom and one part for the top.
When you put the crust on top, you’ll need some way of letting the steam out. This is where you can really wow people. I had a roommate who would cut a cute little heart in the top crust; some people cut some decorative slits so when you put it on top, it spreads a little and looks all pretty. My favorite thing to do is a lattice top.
How to Make a Lattice Crust
Place the rolled-out bottom crust in the pie plate, fill your pie as desired, and then roll out the top crust and cut it into strips about 1″ wide. You can use a knife or a fluted pastry wheel.
Now, lay 4-5 strips vertically on top of your pie…
Now fold every other strip back and lay a horizontal strip right under the part you’ve folded back.
Unfold the vertical strip so it lays on top of the horizontal strip. Repeat this step, this time folding back pieces that you didn’t fold before, and then continue repeating until the pie is covered.
Now gently press the crust strips into the bottom crust and finish the edges however you like! This step goes for any way you top your pie…
Adding Shine
Guarding Against Heat
Light and Flaky Pie Crust
Description
A light and flaky pie crust recipe that is perfect for sweet or savory pies!
Ingredients
1/2 teaspoon table salt
1/3 cup+ 1 tablespoon shortening (I prefer butter flavored but either works; look for it in sticks)
Ice water (probably about 1/4 c.)
Double Crust Pie
2 1/2 cups all-purpose flour
1 teaspoon table salt
2/3 cup+ 2 tablespoons shortening
About 1/2 cup ice water
Instructions
Combine flour and salt in a medium-sized bowl. Add shortening in small cubes.
Cut in shortening (room temperature) until you get pieces that are about pea-sized.
Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture. Very, very gently, turn the dough with your fingers so it gets exposed to the water. You’re not mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (it should come together easily but not be sticky).
Wrap in plastic wrap and keep in the fridge until you’re ready to use.
When ready to use, handle as little as possible according to recipe directions. See blog post for tips and tricks for pie-making!
Questions & Reviews
After years of failure induced store-bought pie crust use – I’m willing to attempt this for a Galette. Wish I’d seen this whole GENTLY thing years ago, before I kneaded pastry like you do bread dough…..lol
I am sitting here with my husband enjoying a piece of apple pie (I made it last night) for breakfast. It is delicious!!! I purposely didn’t peel the apples to give it a nice crunch. I have to admit it took me three tries but finally got it. It is not as pretty as yours but the flavor is definitely there. I would have never imagine that I could make an apple pie, and to boot a delicious one at that. I am so very glad that I stumbled onto this wonderful website as I find myself referring to it constantly. I have become a pretty good baker, thanks to you two ladies. You two are an inspiration and I do thank you.
hi 🙂
I live in Amsterdam and
these measurements really don’t make sense to me, but I love your recipes!
would you mind quickly writing down the measurements in grams?
cheers,
jasmine
What do C. mean?
Cup.
Going to try pot pies tonight. Going out to buy my rolling pin now! I haven’t had any luck finding a pastry cutter, and the knives didn’t work for me on my blueberry muffins, so I used my food processor. I hope it works for the pie crusts too.
Thanks! I’m excited to try this! Wish there was a printable version somewhere… the link to find the “recipe here” didn’t really take me to the recipe – just one for apple pie. 🙂
I’ve never had luck with pie crust til I tried your instructions. It turned out amazing! My 15 month old giggled when he bit into a piece of it. Not exactly sure what that means, but I’m pretty sure it’s a good sign.
I finally was able to purchase your cookbook! I have been wanting if for so long. Tried the pie crust recipe and you are so right! The best tasting, easiest, flakiest crust ever. I love your recipes, pictures and mostly your directions that are written with such a great personality. Even if I don’t make the recipe I ALWAYS read what you have to say. So very entertaining. Thank you so much for everything you do.
This is a great little website. Thank you. I will be putting it on my toolbar, for easy access. I too, make my own pie crust. I have been using the Spry (no longer made) water whip recipe. I now use Crisco butter flavor. It is truly “as easy as pie” and flaky too.
I know this post is all about pie crust… and not to worry, I’m heading to the kitchen to make this in just a few moments. But I have to ask – where did you get your red pie dish?? I love it! 🙂
Whitney, I love it too. I love it so much that I have it in THREE different colors! lol It’s Chantal brand and I always find them at my local TJ Maxx/Home Goods store.
Hi! Loved the instructions for making the lattice top- always wanted to try that! Also just wanted to mention, that I usually put foil around the edges at the START of baking, and then remove it for the last 15-20 minutes. I find its much easier to do it this way (the foil doesn’t get very hot, I can easily reach in and grab it with my bare hands) rather than trying to put foil around a hot pie pan…. and they always come out beautifully browned, never burned. 🙂
Can this pie crust be made using butter instead of shortening?
Butter is generally too heavy. You can substitute 1/2 of the shortening with butter, but even then, it won’t be super flaky. You can always use lard if you want a more natural alternative.
Butter doesn’t have to be heavy and can be super flaky if you do it right. The trick is to make sure it stays cold the entire time. I very much prefer the taste of butter to shortening, and I prefer real fat instead of hydrogenated fats. Thanks for the directions on the lattice top. It is just what I’ve been looking for.
I have been baking pies for over 45 years now, but I can’t wait to try this pie crust recipe. I just today found your site and there are so many recipes I want to try. Thank you so much for sharing your talents with us!
My 11 year old grand-daughter taught me how to make a pie crust and I am 63. She taught me that when you gather up the crust put it in the cellophane and squeeze it tight. That way you are not handling it as much. Also, if you roll it out with one piece of cellophane on the bottom and one on the top you don't need more flour. Then you pick it up – cellophane and all and plop it into the pie tin and it will help you smooth out the crust with the cellophane still on the top. So slick. Who says you can't teach old dogs new tricks? Love you blog!
This crust is AMAZING. I made it for the chicken pot pie. I made personal ones in mugs and that was a mistake. I wanted more crust. I could have just eaten the crust by itself, in fact I took the leftovers, baked them by themself and ate those plain! Yummy. I hope the recipes never stop!!!! Looking forward to what's going to post tomorrow.
egregiousness–You could roll it out and wrap it securely in plastic wrap and store it in the fridge for 1-2 days or in the freezer for a little longer (just let it thaw on the counter for about 45 minutes-1 hour). I wouldn't bake it ahead of time; it'll get stale.
Hope that helps!
How long can I keep the dough in the fridge for? With Thanksgiving coming up I'd like to do as much before hand as possible. Is it possible to cook the crust and save it for a few days before adding the filling?
Hey, Amyruth! So good to "see" you! 🙂 You know, you could sub butter (or 1/2 butter) but it makes the crust quite a bit heavier, both in texture and taste.
Hi ladies! Can you use butter instead of crisco in this crust????
I made this pie crust with your apple pie recipe with my son tonight, as we are doing an apple unit in our homeschool. I think my mouth died and went to heaven, it was so good! My hard to please husband was even blown away, giving it 10/10 and saying it was the best apple pie he'd ever tasted!! To be honest, it's the first pie I've ever made :/ So thank you for helping me find my inner domestic self!
I tried it, and I thought that I really could do it.. Well first off, you REALLY need a rolling pin. Note to self, the PAM can DOESN'T WORK! haha.. Well it crumbled on me, I'll maybe buy a rolling pin and try it again.
Wow, this is awesome! Thanks so much for turning me into a pie goddess! I'll never buy a store bought crust again!
I make pies by the dozens around Thanksgiving, and I have found that instead of using an egg wash, use heavy whipping cream. You can brush it (carefully) on with a basting brush or spread it with your fingers. It gives it that nice look and has a great taste! You can sprinkle the sugar on top just like an egg wash as well.
The Stig and the Pickle- check out this link for a butter recipe:
https://ourbestbites.com/2009/08/galette-panless-pie-any-flavor.html
Hi – can I use butter instead of shortening?
Blaine–It doesn't need to be cold. I don't know how it works, but it's magic… 🙂 However, if you're worried, you can always pop the crisco in the fridge first.
I have a question, I have never used the butter flavored crisco before. How is it that you are about to get that cold and cubed like butter?
I found this lovely site today!
So many wonderful things to try. I will be visiting here all the time. Yea for happy cooks!
Homemade crust is SO much better than store made. Or even Pillsbury made. The only crust I have ever bought and like enough (but definitely not more than mine) is Marie Callender's pie shells.
You are so right. I think home made crusts are made into this big deal when it so so simple. You can even mess it up and fix it and still be OK. And store bought crusts are just plain yucky.